Validation of Dietary Intake Estimated by Web-Based Dietary Assessment Methods and Usability Using Dietary Records or 24-h Dietary Recalls: A Scoping Review
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Published:2023-04-08
Issue:8
Volume:15
Page:1816
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Murai Utako1, Tajima Ryoko1, Matsumoto Mai1, Sato Yoko2, Horie Saki3, Fujiwara Aya14ORCID, Koshida Emiko1, Okada Emiko1ORCID, Sumikura Tomoko1ORCID, Yokoyama Tetsuji5, Ishikawa Midori5ORCID, Kurotani Kayo6ORCID, Takimoto Hidemi1ORCID
Affiliation:
1. Department of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Kento Innovation Park NK Building, 3-17 Shinmachi, Settsu City, Osaka 566-0002, Japan 2. Department of the Science of Living, Kyoritsu Women’s Junior College, Tokyo 101-8437, Japan 3. Department of Preventive Medicine and Public Health, Keio University School of Medicine, Tokyo 160-8582, Japan 4. Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo 162-8655, Japan 5. Department of Health Promotion, National Institute of Public Health, Wako 351-0197, Japan 6. Faculty of Food and Health Sciences, Showa Women’s University, Tokyo 154-8533, Japan
Abstract
The goal was to summarize studies comparing the accuracy of web-based dietary assessments with those of conventional face-to-face or paper-based assessments using 24-h dietary recall or dietary record methods in the general population. Using two databases, mean differences and correlation coefficients (CCs) for intakes of energy, macronutrients, sodium, vegetables, and fruits were extracted from each study independently by the authors. We also collected information regarding usability from articles reporting this. From 17 articles included in this review, the mean dietary intake differences in the web-based dietary assessment compared to conventional methods, were −11.5–16.1% for energy, −12.1–14.9% for protein, −16.7–17.6% for fat, −10.8–8.0% for carbohydrates, −11.2–9.6% for sodium, −27.4–3.9% for vegetables, and −5.1–47.6% for fruits. The CC was 0.17–0.88 for energy, protein, fat, carbohydrates, and sodium, and 0.23–0.85 for vegetables and fruits. In three out of four studies reporting usability, more than half of the participants preferred the web-based dietary assessment. In conclusion, % difference and CC of dietary intake were acceptable in both web-based dietary records and 24-h dietary recalls. The findings from this review highlight the possibility of wide-spread application of the web-based dietary assessment in the future.
Funder
basic research to secure and improve the quality of national health and nutrition surveys project
Subject
Food Science,Nutrition and Dietetics
Reference106 articles.
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